Lemon Blueberry Bread

For my daughter's wedding last fall we decided to serve a variety of breads at the reception. 

 I started searching for bread recipes that had appeal and found this one. 

 It's pretty to look at and delicious to eat!

I've always had a soft spot for almost anything lemon flavored,
throw in the blueberries and I'm sold.

What you need:

1 1/2 cups flour & 1 tablespoon flour, divided

2 teaspoons baking powder

1/2 teaspoon salt

1 cup plain yogurt

1 cup sugar

3 large eggs

2 teaspoons grated lemon zest (approx. 2 lemons)

1/2 teaspoon pure vanilla extract

1/2 cup vegetable oil

1 1/2 cups fresh or frozen blueberries, thawed and rinsed

(I used fresh blueberries and loved how it turned out)

For lemon glaze:

1 cup powdered sugar

2 to 3 tablespoons lemon juice

What to do:

1, Preheat oven to 350 degrees

2. Grease bottom and sides of 9 x 5 loaf pan and dust with flour, tapping out excess

3. In medium bowl, mix together flour, baking powder and salt

4. In large bowl, whisk together yogurt, sugar, eggs, lemon zest, vanilla and oil

5. Slowly mix dry ingredients into the wet ingredients

6. In separate bowl, mix blueberries with the remaining 1 tablespoon flour.

Then fold them very gently into the batter.

7. Pour batter into prepared loaf pan and bake for 50 to 55 minutes or 

until toothpick inserted comes out clean.

8. Let cool in the loaf pan for about 10 minutes. Then remove loaf onto

wire rack for cooling.  Place wire rack on a cookie sheet.

9. While loaf is cooling, mix lemon glaze,with a toothpick, poke holes in top of bread loaf

10. Pour the lemon glaze over the loaf, covering completely.  

Let stand at least 15 minutes before serving.

This is fresh and light in flavor.  Find someone to share it with 

or you'll find yourself eating the entire thing, its that good!

Thanks to sweetpeaskitchen.com where I found this great recipe.

If I'm going to bake I like to go big, so I doubled the recipe and it worked perfectly.

This is a great recipe that I will definitely be making more of. It has a great mixture of tang, from the lemon juice and sweetness from the sugary glaze. . . by the way, it was a hit at the reception!

Add a scoop of berry or lemon sherbert or vanilla ice cream and it makes a great dessert.

1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
Read more at http://sweetpeaskitchen.com/2011/05/lemon-blueberry-yogurt-loaf/#2Lvg2XA75a6CL1yU.99

1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
Read more at http://sweetpeaskitchen.com/2011/05/lemon-blueberry-yogurt-loaf/#2Lvg2XA75a6CL1yU.99

For the Loaf:
1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
Read more at http://sweetpeaskitchen.com/2011/05/lemon-blueberry-yogurt-loaf/#2Lvg2XA75a6CL1yU.99

For the Loaf:
1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
Read more at http://sweetpeaskitchen.com/2011/05/lemon-blueberry-yogurt-loaf/#2Lvg2XA75a6CL1yU.99

Southwest Crock Pot Chicken Soup

What you need:

28 oz. can crushed tomatoes

1 can black beans (drai

1 1/2 cups frozen corn or 1 can corn drained

2-3 boneless skinless chicken breasts

32 oz. chicken broth

3 cloves or 3 teaspoons chopped garlic

1 bell pepper diced (any color will do)

1 onion diced or finely chopped

1 heaping tablespoon chili powder

2 teaspoons cumin

Optional ingredients for garnishing: sour cream, tortilla strips & finely shredded Mexican cheese.

To stretch this recipe add a little more broth and season to taste, you could also add
extra peppers, corn or onion until you've reached a good consistency for soup.
This is a light and tasty soup.
Its healthy and low calorie, full of good ingredients.

What to do:

1. Put all ingredients listed above in your crock pot.

2. Cook for 6 to 8 hours.

3.  Remove chicken and shred then place back in crock pot.

4.  If needed add extra broth, if its not needed go ahead and eat, its ready!

This is the kind of recipe I love.  Full of ingredients that are healthy and good for you.
It has a great flavor that keeps you coming back for more.
 Another plus; this is a low fat recipe that is healthy!!!

I serve it with a hunk of bread and have a green salad as well.  This is a meal you'll love.

Hot Chicken Fiesta Dip

This recipe is so easy that it makes it taste doubly good!  You just put five easy ingredients in the crock pot and away you go.  I love these kinds of dishes because its so good to have something delicious put together and be free to do what you like with your time.  This is full of flavor and can be eaten as a hot dip or can be used in a salad, as taco meat or whatever you like.

What you need:

1 jar 24 oz Pace Picante sauce (what ever you like mild, medium or hot-I use medium)

1 can seasoned black beans (drained)

1 can S & W Cuban black beans(drained)

1 package shredded Mexican Cheese (aprox 2 cups)

3 to 4 boneless skinless chicken breasts.

What to do:

1. Place the chicken breasts in crock pot.

2.  Pour in Pace Picante sauce.

3. Add drained black beans (both cans).

4. Top with cheese.

Let cook for 6 to 8 hours, remove chicken and shred with a couple of forks.  Then place back in

the crock pot with the other ingredients.  Stir well until all ingredients are mixed together.
 Its that simple, you're ready to serve this and enjoy!
 It makes quite a bit so you'll need a group to finish it off or you'll have some leftover
 and this is as good the second, third or fourth time as it was the first time.

Bacon Wrap Appetizers

What you need:

1 package thick cut bacon

fresh shredded or shaved Parmesan cheese

1 box club crackers (I used multi-grain)

cookie sheet and wire rack that fits inside of cookie sheet

What to do:

1. Cut bacon strips in half (you should end up with about 30 to 40 pieces).

2.  Place Parmesan cheese onto cracker 

4. Wrap cracker and cheese with half a slice of bacon.

Pull it nice and snug and try to have the end of bacon be on the underside of the cracker.

5. Place on the wire rack that is sitting on the cookie sheet.

6. Repeat the above steps until all the bacon pieces are gone.

7.  Place them as close together on the rack as you can,  be sure that

their not touching when you place them on the rack.

8. Preheat oven to 250 degrees and place in oven.

These slow cook and need to be in the oven for about 2 hours.

I know that seems like a REALLY long time, that's because it is, but I promise its worth it!!!

These little things are so delicious and highly addictive.  You should probably make two batches

because they disappear way too fast.  We've had these at my house for our last two New Years

Eve parties and they were a hit both times!
The only bad thing about them is they'll be gone in a matter of minutes. 
You can do these days ahead of time and store them in Ziploc freezer bags.

Place them in the freezer and then when you're ready to start the celebration, just place them on the cookie sheet like shown below and put in the oven (about 300 degrees for 5 to 10 minutes).

Serve immediately while warm.

These are flavorful and so good to eat!  They have a zesty flavor from the Parmesan, if you want

you can switch it up by using brown sugar instead of Parmesan.  Enjoy!!!

Chicken and Dumplings

This is a family favorite and something I've been enjoying for years.  My mom made this while I was growing up and I've been making it for the last three or more decades. My kids and husband always enjoy this, especially on a cold winter day.  It's one of those comfort foods that just makes you feel good.

What you need:
3 boneless skinless chicken breasts
 2 bay leaves
3 to 4 carrots cut into large bite size chunks
3 to 4 celery stalks cut into large bite size chunks
2 to 4 potatoes cut into large bite size chunks
1 sweet onion cut into large bite size pieces
2 tablespoons dried parsley
1 teaspoon pepper
1 teaspoon salt or seasoned salt
1/2 teaspoon garlic powder
3 tablespoons Tones chicken base or chicken bouillon

For drop dumplings:
2 cups bisquick
3/4 cup milk

What to do:
1. In 4 1/2 quart pot, fill between 1/2 and 2/3 of the way with water.
2. Add chicken breasts, chicken bouillon or base, parsley, pepper,
 garlic powder, salt and bay leaves.
3. Bring to a boil and simmer until chicken is cooked, about 15 to 20 minutes.
4. While chicken is cooking cut, celery, carrots, onion and potatoes and set aside.
 5. When chicken is cooked all the way through remove from pot and let cool.
6. Now add celery, carrots, onion and potatoes to broth in pot.
7.  When chicken is cool enough, cut into bite size pieces and add back into broth mixture.
8.  Let veggies simmer for about 15 to 20 minutes until tender.
9.  While veggies are simmering mix the drop dumplings.
You'll need a mixing bowl, 2 cups bisquick and 3/4 cups milk.
10.  Put 2 cups bisquick into mixing bowl and add 3/4 cup milk,  stir with wire wisk or fork.
This will be a sticky, thick, dough mixture.

11. Bring stew mixture to a low boil, drop by large spoonfuls onto boiling stew and reduce heat.
12.  Cook uncovered for 10 minutes, then cover with lid and cook 10 minutes more.

This picture is before cooking covered.  When they've cooked the last 10 minutes you will have fluffy dumplings that are delicious with the chicken stew.  Adding the dumplings
 turns the clear broth of the stew into a creamy mixture and thickens it up good.
Now you're ready to serve this up and enjoy!
I love making this!  Its a great, complete meal that's nutritious and put together in one pot.

The dumplings always seem to go fast.  If you have a half pot of stew left,
 you can just mix up another batch of dumpling mix the next night,
 throw it on top and cook it just like you did for the
  first batch. Now your ready to enjoy a second time.
 I hope you all enjoy this as much as my family has.
Thanks mom . . . for making this a part of my life and my family's life. You're the best!

Cheesy Breadsticks

For these breadsticks I used my favorite standby bread recipe that's listed under the breads section and is probably one of my first posts in this section, "Milk and Honey Bread".  I mix this up in my bread machine under the dough setting and then do lots of different things with it as you've seen. So to get started on these yummy breadsticks throw together the ingredients listed below.

 

What you need:

1 1/8 cups milk

3 tablespoons honey

3 tablespoons butter, melted

3 cups flour (for these breadsticks I did all three cups white flour)

1 1/2 teaspoons salt

2 teaspoons active dry yeast

 

These you will need later as you put together the bread sticks:

about 1 to 1 1/2 cups shredded cheese

2 tablespoons butter melted

Garlic salt and Italian seasonings or dried parsley

 

What to do:

1. Divide dough into two even pieces.

2. Take one section and roll out onto pizza pan sprayed with cooking spray.

(This will be a pretty thin piece of dough)

3.  Sprinkle with as much cheese as you'd like in your breadsticks.  I used about 1 to 1/2 cups shredded cheese, whatever you have on hand should work fine.

 

 

4. Roll other half of dough on counter, roll into circle shape the same size as the dough with cheese already on the pizza pan(dust counter lightly with flour to prevent sticking).

5.  Place second circle of dough on top of the first layer of dough that was sprinkled with cheese,

then gently pinch the edges together all the way around the circle.

6.  Brush the top with melted butter, then sprinkle with garlic salt, grated parmesan and add a little crumbled dried parsley or if you want an Italian twist to it sprinkle with Italian seasonings.

 7.  Bake at 350 for about 20 minutes or until golden brown.

After these are done baking, I cut the circle in half and then all the way across into about 1 to 1 1/2 inch thick bread sticks.  This makes about 24 bread sticks.

 

These go great with any soup or can be good by themselves dipped in Alfredo sauce, ranch, or marinara.  I hope you enjoy these as much as we do at our house.  They always disappear fast.

 

 

 

 

 

 

 

 

 

 

 

 



Cracker Candy

What you need:

Package of club crackers (aprox 1 1/2 sleeves of crackers)

3/4 cups brown sugar

1 and 1/2 cubes butter/margarine

1 package( or aprox 2 cups) milk chocolate chips

3/4 cup chopped pecans or walnuts

1/4 to 1/2 cup heath toffee bits or chopped up white choc bits (or both)

Cooking spray

parchment paper

What to do:

1. Spray cookie sheet with cooking spray, line with parchment paper and spray paper with cooking spray.

2. Preheat oven to 350 and lay crackers on parchment paper so its completely covered with crackers

3. Melt butter and add brown sugar, cook on low to medium heat, until boiling.  

Then stir constantly for 3 minutes and remove from heat.

***Be sure not to over cook, its important to only heat at a boil for 3 minutes.

4.  Pour butter and sugar mixture over the crackers, then spread mixture completely over crackers.

5.  Bake at 350 for 5 minutes.

6.  Turn off oven, remove cookie sheet and cover crackers/brown sugar mixture with chocolate chips.

7.  Put cookie sheet back in the oven (that has been turned off) for 3 to 4 minutes.

8.  When chocolate chips are warm and melted spread over crackers, then top with chopped nuts and heath bits or white chocolate bits or what ever sounds good to you.

9.  Once all the toppings are on crackers, I spray the back of a spatula with cooking spray and use it to gently pat down the toppings into the melted chocolate.

10.  Now place in the refrigerator for a couple of hours.  When its completely cooled and hardened, break into bits and your cracker candy is ready to eat!

I discovered this last year after going to a Christmas party where it was served.  I started looking for ways

to make my own and this recipe is what I came up with.  It can also be done with Ritz crackers as well, just break them into pieces and scatter on cookie sheet, then follow all the steps as directed above.

This stuff is really good.  It's easy to make, great to share with friends, neighbors or to enjoy at a gathering.